DIWALI GULAB JAMUNS
30 October 2024 / Posted in Sweets
These moreish Galub Jamuns, taken from the Indian Delights cookbook, are the perfect treat for Diwali. Watch the video for step-by-step instructions on how to make them. Enjoy!
INGREDIENTS
Makes 12 or double the recipe for 24
¼ tsp bicarb
½ tin condensed milk (200g)
1 cup flour
1 tsp baking powder
1 tbsp soji (semolina)
1 tbsp ghee
¼ tsp fine elachi (ground)
METHOD
DOUGH
- Put dry ingredients in a bowl, add ghee and elachi then add the condensed milk and make into soft dough.
- Roll into the length and thickness of a forefinger and, in your AMC 24 cm Gourmet High, fry in ghee/oil over medium heat (deep frying strongly recommended). Care should be taken that the heat is lowered and the jamuns are slowly allowed to swell.
- Remove from ghee when golden brown and drain in colander.
SYRUP
- Using your AMC 20 cm Gourmet Low, boil together 1½ cups sugar and 1 cup water. Flavour with a teaspoon of rose water.
- Once boiling, before the syrup gets sticky, reduce temperature to low heat. The syrup should have a thin consistency and be warm for dipping.
- Dip the hot jamuns in the syrup, drain and cool.
Download printable recipe here
Cookware we used
